Pasta from scratch

Is really easy!

Ingredients
600g Tipo 00 flour (00 denotes extra fine mill)
6 eggs
1 wide clean flat surface
1 roller
Pasta machine aka pan mee machine
Extra flour to coat hands

Step by Step

1. Cut fingernails. Seriously. Unless you don't mind flour between fingernails.
2. Coat hand with extra flour.
3. Mix flour with eggs in a large bowl. If using a mixer, use the hook for dough. If use hand it does get sticky even with flour coated hand. Preserver.
4. Knead dough until it is no more sticky and forms a ball. Good stress reliever. Can coat hand with another layer of flour. At this point dough should feel slightly elastic.
5. Wrap dough in cling wrap and rest for half hour. If you plan to cook pasta right away, you can start preparing ingredient.
6. Once rested flour should be softer and feels like plasticine. Tear a small piece of dough half the size of a chicken egg- this a throw-away dough. Run dough through pasta, from setting 7 to 1 then over the noodle cutters. Periodically dreg some flour onto the rolled out dough.This is to clean pasta machine from dust. If this is a branch new pasta machine, you probably need to use more dough to clean it. Once done, don't throw dough away yet.
7. Tear out a portion the size of a jumbo egg or slightly bigger. Keep the rest in cling wrap. Don't worry if too small cause when you start rolling it will go long. When you are pro then you can tear a bigger portion out. 
8. Flatten your actual dough with a roller or your hand. You just need it to be thin enough to fit the pasta machine. Now, set your dial to 7 and roll your pasta through. Repeat with the next dial setting until you reach the thinnest setting 1. When you reach 3, you can start patting some flour onto your pasta sheet. 
9. When you finish rolling your pasta sheet, you can either put it through the noodle roller and make it spaghetti or tagliatelle or you can make ravioli or even lasagna.
10. Repeat step 7, 8 and 9 until you reach desire portion. You don't have to do all the dough. Leftover dough can be frozen and rolled out when required. 
11. Once you've completed all your rolling, use the throwaway dough and repeat step 6 to clean machine. Now you can throw the dough. Lastly wipe machine with dry cloth. DO NOT wash machine. 

Tagliatelle

Spaghetti

Notes

• Fresh pasta cooks really fast. It only takes 2-3 minutes for al-dante.
• I don't know if sieving it helps make better pasta, but I sieve mine.
• Machine needs to be anchored to table.
• 100g flour to 1 egg. You can scale up and down using this ratio.
• To store your pasta, dreg them through generous amount of flour and put them in a container layered with greese proof/baking paper. Store in freezer. To cook them, just take out of freezer and into a boiling pot of water. DO NOT defrost.
• Profession chefs mix dough like this. It's look cool on photo. DON'T DO IT. USE A BOWL. I did it and after 5 seconds egg start to run down the sides like an erupted volcano. Mad rush to save egg from running onto the carpet. Not worth it.